LAVENDER BLACKBERRY SCONES

We’ve been crushing on baked goods lately, and these gluten-free Blueberry, Lemon & Lavender Scones are the perfect breakfast treat. If you need perfectly tender and delicious scones, look no further – you’ve found them! Also, these scones are not just delicious – they’re also vegan and gluten-free!

LAVENDER BLACKBERRY SCONES

PREP TIME: 10 minutes
COOK TIME: 25 minutes
TOTAL TIME: 35 minutes

A subtle lavender and citrus flavour takes these blackberry scones to the next level! Perfectly balanced, these scones would be great for weekend entertaining, high tea or bridal parties!

INGREDIENTS

Blackberry Scones

• 2 1/4 cups all-purpose flour
• 1/2 cup sugar
• 1/2 tbsp baking powder

pinch of salt

• 1/2 tbsp culinary lavender
• 1/2 cup heavy cream
• 1/2 cup cold, unsalted butter
• 1 egg
• 1 1/2 cups fresh blackberries
• 1 tsp lemon zest

Lemon Glaze

• 1 tbsp lemon juice
• 1 tsp lemon zest
• 1 cup powdered sugar
• 1/4 cup milk
• 2 tbsp butter, melted

INSTRUCTIONS

1. Preheat oven to 400F/200C and line a large baking tray with a silicone mat (or baking paper if you don't own a silicone mat)
2. Whisk all-purpose flour, salt, sugar, baking powder, lemon zest and lavender together in a large bowl. 
3. Grate butter with a cheese grater, and add to the flour mixture.
4. Use your hands to rub the butter and flour mixture together, until it resembles breadcrumbs or a course flour like almond flour. 
5. Combine heavy cream and egg in a bowl, and whisk together. 
6. Add to the flour and butter mixture, and use a knife to gently cut the batter to mix it together.
7. Gently use a spatula to fold in the blackberries until the dough is well combined, but be careful not to overmix the dough.
8. Turn the dough onto your silicone mat, and shape into a round, 8"/20cm disc. The dough should be around 1.5"/4cm thick. 
9. Cut the dough into 8 equal sized triangles and gently pull them apart from each other so they don't touch.
10. Brush the triangles with a little bit of heavy cream or milk to help them crisp up. 
11. Place in the oven for 20-25minutes. They should be starting to lightly brown on the top and cooked in the middle, but still soft. Set aside to cool.

LEMON GLAZE

1. Sift the powdered sugar, and combine all the glaze ingredients in a bowl. Stir together until smooth. If the mixture is too runny, add a touch more powdered sugar. If it is too thick, add a little more milk or lemon juice.
2. Get a spoon, and drizzle the glaze over the cooled scones. 
3. Serve and enjoy! 

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